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Category: Pollution   /   Location: Kitchen, Bathroom, Store Room, Office, Dining Area, Break Room

Which of the following apply to your cleaning chemicals usage? (check all that apply)

The scent of the bleach in the air tells me "that's clean!".
We use run of the mill cleaners that most restaurants probably use.
We use cleaners like vinegar and water as much as possible and save the harsh cleaners for serious messes.
We keep harsh/hazardous cleaners in small amounts and use them only when absolutely necessary; if it seems to be going too fast, we look into it.
Only certain staff members are authorized to use the harsh/hazardous cleaners.
We only use Green Seal certified cleaners.
 
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Edit page for everyone Last edited by Michelle J on 11/22/07. Using version #1. Back in time
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